Mold

Mold is a fungus that grows as multicellular filaments called hyphae, which form a network called mycelium. Its colonies often appear fuzzy and reproduce by spores.

Hypha: A branching, threadlike fungal filament that absorbs nutrients and forms a mold’s body. Hyphae extend through food or other surfaces, producing mold’s characteristic spreading growth.
Penicillin: An antibiotic originally derived from compounds produced by Penicillium fungi. Penicillium mold led to the discovery and production of penicillin.
Fungus: A eukaryotic organism that absorbs nutrients and includes yeasts, molds, and mushrooms. Molds are one growth form within the broader fungal kingdom.
Penicillium chrysogenum: A Penicillium species used in industrial production of penicillin. This species exemplifies a mold cultivated for a medically valuable compound.
Mycelium: The network of hyphae that forms the vegetative body of a fungus. A visible mold colony is often the surface expression of an expanding mycelial network.
Cheese ripening: The controlled microbial and enzymatic changes that develop a cheese’s texture, aroma, and flavor. Selected molds ripen cheeses such as Brie and Roquefort, creating distinctive qualities.
Fungal hyphae: Threadlike fungal structures that grow at their tips and absorb nutrients. The organization and growth of hyphae distinguish filamentous molds from single-celled yeasts.
Aspergillus flavus: A widespread mold that can produce aflatoxins in crops and stored foods. Its contamination of food illustrates the health risks posed by some molds.
Fungal spore: A reproductive or dispersal cell that can develop into a fungus under suitable conditions. Mold releases spores that disperse through air and can begin new colonies.
Tempeh: A fermented food made by binding cooked soybeans with fungal growth into a firm cake. Rhizopus mold ferments soybeans and holds tempeh together.

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